Heat 3 tbsps of coconut oil in a broad frying pan & add the marinated chicken pieces. Cook on low heattill browned on both the sides. This will take about 35 minutes per side. After 30 minutes of cooking collect any stock that is left out by the chicken pieces & reserve it for the later part of this recipe. Remove the chicken pieces from the oil & keep them aside.

For the gravy, add the fennel & methi seeds to the same pan & cook for sometime. Add curryleaves & the split dry red chillies.